A Cookbook for Iwan
We’re delighted to introduce ‘A Cookbook for Iwan’. Originally created by Manuela Wirth as a gift for her husband Iwan, the book reflects the appreciation of good, honest food that the Artfarm co-founders and owners share.
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From Studio to Stove
A Cookbook for Iwan
Featuring over 200 recipes gathered from the personal culinary repertoires of contemporary artists, curators, chefs, and collectors, ‘A Cookbook for Iwan’ is an opportunity to discover and recreate the breakfasts, lunches, dinners, drinks, and desserts that fuel the art world’s global community. With a foreword by food writer and critic Tom Parker Bowles, the book’s recipes are accompanied by handwritten notes, whimsical illustrations, and playful photographs that capture the idiosyncrasies of its contributors.
Originally created by Manuela Wirth as a gift for her husband Iwan, ‘A Cookbook for Iwan’ reflects the appreciation of good, honest food that the couple―the founders of the art gallery Hauser & Wirth and the hospitality company Artfarm―share, transformed into a recipe book that is truly one of a kind.
On The Menu
To celebrate the new Hauser & Wirth Publishers’ release ‘A Cookbook for Iwan’, we’re delighted to unveil two new dishes to our menu. Fried red prawns, a recipe by Alejandro Torres, and a signature dish at Cantina in Menorca, will be on the a la carte menu from 10th – 31st October. On the dessert menu, you can try Mitchell and Emily’s Warm Date and Ginger Cake. At the bar, you can order Luis Laplace’s cocktail, The French Twisted Spritz Saint-Germain from 10th October until the end of the year.
You can also purchase a copy of the cookbook in the restaurant.